CN103070385B - Pickled pepper and whitebait sauce and processing method thereof - Google Patents
Pickled pepper and whitebait sauce and processing method thereof Download PDFInfo
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- CN103070385B CN103070385B CN201310026784.0A CN201310026784A CN103070385B CN 103070385 B CN103070385 B CN 103070385B CN 201310026784 A CN201310026784 A CN 201310026784A CN 103070385 B CN103070385 B CN 103070385B
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Abstract
The invention discloses a pickled pepper and whitebait sauce and a processing method thereof. The pickled pepper and whitebait sauce takes whitebait and pickled pepper as principal raw materials. The processing method comprises the steps of washing, rehydrating, blanching, cooling, soaking, packaging and sterilizing the whitebait, wherein pickled pepper flavoring used in the soaking procedure is prepared by decocting 50% of pickled pepper, 3% of salt, 1% of white granulated sugar, 1% of monosodium glutamate, 0.1% of nucleotide disodium (I+G) and 20% of water, and then 0.2% of 60% white spirit, 0.2% of acetic acid, 0.1% of lactic acid, 0.5% of ginger essential oil, 0.1% of garlic essential oil, 0.15% of water-soluble pepper essential oil, and 0.1% of strong-flavor pungent essential oil are added. The pickled pepper and whitebait sauce preserves the original nutrition and flavor of the whitebait, adds a sour, spicy, savoury and mellow taste of the pickled pepper, improves appetite, and overcomes the defect that a whitebait sauce in the existing market is unpopular due to single taste and strong fishy smell.
Description
Technical field
The present invention relates to field of processing of aquatic products, be specifically related to a kind of bubble green pepper Salangid paste and processing method thereof.
Background technology
The vegetal pole horn of plenty of silverfish, every hectogram silverfish is containing 12.3 grams, protein, 4 grams, carbohydrate, 182 milligrams of calcium, iodine 132 micrograms and multivitamin.That silverfish has is clearing heat and detoxicating, effect of resolving phlegm and softening hard masses, step-down detumescence.
At present, utilize the method that silverfish is processed into food to have much, but taste is comparatively single, fishy smell is heavier, in addition in order to prevent that the silverfish products such as Salangid paste from going mouldy, conventionally need to add therein anticorrisive agent, but the shelf-life is general only about 3-6 month.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, provide a kind of and keeping on the basis of the former nutritious and local flavor of silverfish, increased the vinegar-pepper aromatic taste of bubble green pepper, and long bubble green pepper Salangid paste and the processing method thereof of time of guaranteeing the quality.
A kind of bubble green pepper Salangid paste, comprises following component by raw material weight ratio: 50 parts of silverfishes, 50 parts of red bubble greens pepper, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.1 part of disodium 5 '-ribonucleotide (I+G), 20 parts, water, 60 0.2 part of degree white wine, 0.2 part of acetic acid, 0.1 part of lactic acid, 0.5 part of ginger essential oil, 0.1 part of galic essential oil, 0.15 part of water-soluble capsicum oil, 0.1 part of the spicy essential oil of Luzhou-flavor.
A processing method of steeping green pepper Salangid paste, comprises the steps:
(1), clean rehydration: silverfish is sorted, removes foreign material, cleaned up, and put into clear water and soak 2 hours;
(2), blanching is cooling: the silverfish after rehydration is put into boiling water blanching, carry out cooling after draining;
(3), soak: the silverfish after cooling draining is immersed in red bubble green pepper flavoring water and is fermented, and described red bubble green pepper flavoring water carries out flavoring proportioning (raw material %) by following formula: red bubble green pepper 50%, salt 3%, white granulated sugar 1%, monosodium glutamate 1%, disodium 5 '-ribonucleotide (I+G) 0.1%, water 20% boils, add again 60 degree white wine 0.2%, acetic acid 0.2%, lactic acid 0.1%, ginger essential oil 0.5%, galic essential oil 0.1%, water-soluble capsicum oil 0.15%, the spicy essential oil 0.1% of Luzhou-flavor;
(4), packing sterilization: by the sterilization of above-mentioned preparation bubble green pepper Salangid paste packing, get product.
Preferably, in described step (2), the temperature of described blanching is 90 ℃-100 ℃, and the time is 1 minute.
Preferably, in described step (2), adopt sterilized water cooling, after put into frozen water groove, chilling temperature is at 5 ℃-10 ℃, the time is 30 minutes-60 minutes.
Preferably, state in step (3), the part by weight of red bubble green pepper flavoring water and silverfish is 1:2.5, and temperature is 15 ℃, and the time is 7 days.
Preferably, in described step (4), adopt water-bath retort sterilization, 90 ℃ of sterilization temperatures, 30 minutes time.
The present invention is take silverfish, red bubble green pepper as primary raw material, by silverfish rehydration, blanching, cooling draining, join again in red bubble green pepper flavoring water and stir, ferment, make and steep green pepper Salangid paste finally by packing, sterilization, not only retain the former nutritious and local flavor of silverfish, also increase the vinegar-pepper aromatic taste of bubble green pepper, improve a poor appetite, changed present market Salangid paste taste single, fishy smell is heavy is not the drawback of popular happiness food.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.Should be understood that following examples are only for the present invention is described but not for limiting the scope of the invention.
Embodiment 1
A kind of bubble green pepper Salangid paste provided by the invention and processing method thereof, comprise the steps:
1, process raw material: 50kg silverfish is put into clear water and clean, soak 2 hours, guarantee that rehydration effect is good, chooses foreign matter.Because silverfish belongs to the dry raw material of aquatic products, need to clean rehydration, otherwise affect mouthfeel.
2, blanching: silverfish after rehydration is added to blanching in the boiling water of 90 ℃-100 ℃, the time is 1 minute.
3, cooling: first adopt sterilized water cooling silverfish after blanching draining, after put into frozen water groove, chilling temperature is at 5 ℃-10 ℃, the time is 30 minutes to 60 minutes, cooled silverfish is pulled out and packs centrifuge draining into.
The ozone generator that sterilized water is 20-50g/h by ozone generating capacity passes into (approximately 2 tons of water) in the stainless cylinder of steel of sealing and within 30 minutes, prepares the sterilized water that gained concentration is 0.5mg/L.
4, immersion, drop liquid: cooling silverfish added in the red bubble green pepper flavoring water preparing and stir, packing stainless steel ferment tank into, the part by weight of red bubble green pepper flavoring water and silverfish is 1:2.5, and temperature is 15 ℃, and the time is 7 days.
Red bubble green pepper flavoring water preparation: red bubble green pepper is cleaned to draining, divide and be cut to the square capsicum fourth of 5mm with vegetables dicer, 50kg weighs, the salt 3kg preparing, white granulated sugar 1kg, monosodium glutamate 1kg, disodium 5 '-ribonucleotide (I+G) 0.1kg are added in 20kg water, poach 5 minutes, after cooling, add the load weighted white wine 0.2kg(number of degrees 60 of preparation to spend), acetic acid 0.2kg, lactic acid 0.1kg, ginger essential oil 0.5kg, galic essential oil 0.1kg, water-soluble capsicum oil 0.15kg, the spicy essential oil 0.1kg of Luzhou-flavor, mix and blend.
5, packing: the bubble green pepper Salangid paste of fermenting-ripening is poured in the vial of having sterilized and screwed.
6, sterilization: by the above-mentioned product-filled water-bath retort sterilization that packs into, 90 ℃ of sterilization temperatures, 30 minutes time, being cooled to 30 ℃ is bubble green pepper Salangid paste finished product below.
Claims (6)
1. a bubble green pepper Salangid paste, is characterized in that: comprise following component by raw material weight ratio: 50 parts of silverfishes, 50 parts of red bubble greens pepper, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.1 part of disodium 5 '-ribonucleotide (I+G), 20 parts, water, 60 0.2 part of degree white wine, 0.2 part of acetic acid, 0.1 part of lactic acid, 0.5 part of ginger essential oil, 0.1 part of galic essential oil, 0.15 part of water-soluble capsicum oil, 0.1 part of the spicy essential oil of Luzhou-flavor.
2. a processing method of steeping green pepper Salangid paste, is characterized in that: comprise the steps:
(1), clean rehydration: silverfish is sorted, removes foreign material, cleaned up, and put into clear water and soak 2 hours;
(2), blanching is cooling: the silverfish after rehydration is put into boiling water blanching, carry out cooling after draining;
(3), soak: the silverfish after cooling draining is immersed in red bubble green pepper flavoring water and is fermented, and described red bubble green pepper flavoring water carries out flavoring proportioning (raw material %) by following formula: red bubble green pepper 50%, salt 3%, white granulated sugar 1%, monosodium glutamate 1%, disodium 5 '-ribonucleotide (I+G) 0.1%, water 20% boils, add again 60 degree white wine 0.2%, acetic acid 0.2%, lactic acid 0.1%, ginger essential oil 0.5%, galic essential oil 0.1%, water-soluble capsicum oil 0.15%, the spicy essential oil 0.1% of Luzhou-flavor;
(4), packing sterilization: by the sterilization of above-mentioned preparation bubble green pepper Salangid paste packing, get product.
3. a kind of processing method of steeping green pepper Salangid paste according to claim 2, is characterized in that: in described step (2), the temperature of described blanching is 90 ℃-100 ℃, and the time is 1 minute.
4. a kind of processing method of steeping green pepper Salangid paste according to claim 2, is characterized in that: in described step (2), adopt sterilized water cooling, after put into frozen water groove, chilling temperature is at 5 ℃-10 ℃, the time is 30 minutes-60 minutes.
5. a kind of processing method of steeping green pepper Salangid paste according to claim 2, is characterized in that: in described step (3), the part by weight of red bubble green pepper flavoring water and silverfish is 1:2.5, and temperature is 15 ℃, and the time is 7 days.
6. a kind of processing method of steeping green pepper Salangid paste according to claim 2, is characterized in that: in described step (4), adopt water-bath retort sterilization, 90 ℃ of sterilization temperatures, 30 minutes time.
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| CN103070385B true CN103070385B (en) | 2014-06-11 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300345A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Mint fermented bean curd silverfish sauce and preparation method thereof |
| JP6563169B2 (en) * | 2013-11-29 | 2019-08-21 | キユーピー株式会社 | Acid liquid seasoning |
| CN103689544B (en) * | 2013-12-04 | 2016-04-20 | 田世伟 | A kind of bubble green pepper Salangid paste and preparation method thereof |
| CN103704668B (en) * | 2013-12-04 | 2016-03-09 | 丁于萍 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
| CN104256539A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of whitebait broad bean sauce |
| CN104256552A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Spleen-strengthening fruit-flavored whitebait paste and preparation method thereof |
| CN104489604B (en) * | 2014-12-30 | 2016-08-24 | 罗安桂 | Alec acid |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107788500A (en) * | 2017-12-05 | 2018-03-13 | 湖南景程电子科技有限公司 | A kind of 800 inner Dongting Lake silverfish intensive processing preparation methods |
| CN111728187A (en) * | 2020-06-24 | 2020-10-02 | 王晓刚 | Whitebait sauce and preparation method thereof |
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| CN101810349A (en) * | 2009-07-09 | 2010-08-25 | 中国水产舟山海洋渔业公司 | Method for preparing soaked chili squids |
| CN101897446A (en) * | 2010-07-09 | 2010-12-01 | 通威股份有限公司 | Processing method of fish skin with pickled pepper |
| CN102406189A (en) * | 2011-10-24 | 2012-04-11 | 张文华 | Preparation method of whitebait fish sauce acid |
| CN102669248A (en) * | 2012-05-30 | 2012-09-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation process and sterilization method for instant flavor fish |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810349A (en) * | 2009-07-09 | 2010-08-25 | 中国水产舟山海洋渔业公司 | Method for preparing soaked chili squids |
| CN101897446A (en) * | 2010-07-09 | 2010-12-01 | 通威股份有限公司 | Processing method of fish skin with pickled pepper |
| CN102406189A (en) * | 2011-10-24 | 2012-04-11 | 张文华 | Preparation method of whitebait fish sauce acid |
| CN102669248A (en) * | 2012-05-30 | 2012-09-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation process and sterilization method for instant flavor fish |
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